| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
4 servings
|
Ingredients
For the Tofu
- 1 tablespoon vegetable oil
- 1 package extra firm tofu
- 3 cloves garlic minced
- 1/2 onion diced
- 2 green onions divided, chopped
- 1/2 teaspoon sesame oil
- 1/2 teaspoon Toasted sesame seeds for garnish
Sauce
- 4 tablespoons soy sauce
- 1 tablespoon mirin
- 1/2 tablespoon sugar
- 1/2 cup water
Japchae
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon gochujang
- 1 clove garlic minced
- 1/4 teaspoon black pepper
- 1/2 teaspoon Salt
- 8-10 Button Mushrooms sliced
- 4 cups packed baby spinach
- 1 tablespoon vegetable oil
- 1/2 red onion thinly sliced
- 1 carrot peeled and julienned
- 1 green onion thinly sliced, plus more for garnish
For the noodles
- 10 ounces glass noodles
- 1 tablespoon sesame oil
- 2 teaspoons honey
- 1 tablespoon soy sauce
- Toasted sesame seeds for garnish
Ingredients
For the Tofu
Sauce
Japchae
For the noodles
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|
Instructions
To Make the Tofu
- Slice tofu in half then into 1/4-inch-thick pieces and pat dry to remove excess moisture. Lightly season with salt and pepper and set aside.
- Combine the sauce ingredients in a bowl. Add garlic, onion, white parts of green onion, and mix to combine.
- Heat oil in a large skillet over medium heat. Carefully add the tofu pieces and fry both sides until golden brown, for about 1-2 minutes on each side.
- Pour the sauce mixture over the tofu. Reduce the heat to low, cover, and cook for about 5 minutes. Remove the cover and cook for about 2-3 minutes until the sauce is reduced.
- Finish with sesame oil, toasted sesame seeds, and reserved green onion and serve with a bowl of noodles. Enjoy!
To Make the Japchae
- Cook the vegetables: In a medium bowl, whisk together soy sauce, sesame oil, gochujang, garlic, and a few grinds of black pepper. Bring a large pot of salted water to a boil. Add mushrooms and blanch for 2 minutes. Remove with a slotted spoon, pat dry with paper towels, and add to bowl with gochujang mixture.
- To the pot of boiling water, add spinach and blanch for 15 seconds. Remove with tongs to a strainer and rinse under cold water to stop cooking. With your hands, squeeze out excess water and add to bowl with gochujang mixture. Toss to combine.
- Cook remaining vegetables: Return skillet to medium-high heat and heat oil. Add red onion, carrot, green onion, and a pinch of salt. Cook until just beginning to soften, about 4 minutes. Let cool slightly, then transfer to bowl with gochujang mixture. Toss to combine.
- Bring pot of water back to a boil. Add noodles and cook until soft and chewy but not mushy, stirring occasionally, 5 to 6 minutes. Drain.
- In a large bowl, toss noodles with sesame oil, honey, and soy sauce. Let cool slightly, then add in all vegetables and tofu, tossing gently to combine.
- Garnish with sesame seeds and more green onion before serving.
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